Keep It Paleo – Condiment Recipes

We all love the great taste of freshly prepared foods that are the basics of The Paleo Diet. Once you’re in the habit of eating a variety of foods, it’s easy to live the Paleo lifestyle. A common dilemma, when planning and serving delicious meals, is how to include common condiments that contain healthy ingredients. A trip down the catsup and mustard aisle at any grocery store quickly demonstrates the challenges for those of us committed to The Paleo Diet. It’s almost impossible to find an ingredients label that doesn’t include some sort of sugar, salt, or fillers as primary ingredients. Good News! Bypass the store-bought condiments and prepare your own right in the kitchen with very little prep time. These 3 recipes are just a few from Real Paleo Fast and Easy, Dr. Cordain’s newest cookbook. These recipes are our answer to having complete decision making power and control over what goes into our bodies, while adding flavor and fun to our favorite dishes.

Transfer mixture to a high-powered blender.* Cover and blend until smooth, adding enough of the water to make desired consistency. If air bubbles form, stop and stir mixture. For a smoother texture, press the finished mustard through a fine-mesh sieve.

Use immediately or store in the refrigerator in a tightly covered container up to 1 month. (The flavor will mellow with storage.)

*Note: You may use a regular blender and process on high speed; the texture of the mustard will not be as smooth.

Paleo Mayo

Real Paleo Fast and Easy p. 305
Makes: about 3 ½ cups

We go through a jar of this mayo per week in the Cordain kitchen, as it goes well with a variety of foods and spices. Our preference is to use walnut oil for a smooth, mellow taste.

Carefully pour in oil. Let egg settle down to the bottom of the jar, under the oil.

Insert an immersion blender and push it all of the way to the bottom of the jar. Turn power on high and let it run for 20 seconds without moving it. The mayonnaise will start to form and rise to the top of the jar. Slowly raise the blender until it reaches the top of the jar. Use mayonnaise immediately or store in the refrigerator up to 1 week.

*Note: If you use extra virgin olive oil, the olive flavor will come through in the mayonnaise. For a milder flavor, use walnut or avocado oil.

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I typically use light olive oil. I would use avocado oil, but it is more expensive and I don’t see any benefit in terms of nutrition or flavor. I would avoid EVOO just because it has such a strong flavor.

Sorry, didn‘t get a message of your response. I am not sure about more details. I followed the recipe in the fast&easy book. It says about the puree which in my opinion is quite try and with the 1/2 cup of vinegar it’s not getting much more liquid. As it’s hot I don’t like to use the Magimix food processor with their plastic jug and in the Thermomix it’s sticky as on 10000 rpm it’s like a vortex. Last time I put it in beforehand to mix in the Magimix and then simmered it, which might not be as good for the flavor. May I could a fresh tomato as well for more water?

I am not sure what that recipe calls for, but most recipes call for anywhere between 1 and 2 Tblsp of acid. The acid may be lemon juice or vinegar. when I make my mayo, I use a Tblsp of tarragon vinegar.

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